I LOVE macaroni and cheese, and this variety is my favorite--one pot, creamy, cheesy goodness. Yes, I did just say one pot. I promise that you'll never go back to baked, boxed, or any other type of macaroni and cheese after you've tried this one!
It's named after the place where I discovered it--Quickwater Ranch in Victor, ID. I spent many summers there in my teenage years, and anything to bring back the memories of that wonderful, beautiful, amazing place is welcome.
Quickwater Macaroni and Cheese
4 T butter
1 onion, diced
1 bell pepper, diced (I love red, but green is always cheaper. Sometimes I use one of both!)
1 1/3 C elbow macaroni, uncooked
1/2 tsp salt
1/2 tsp garlic salt
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp ground mustard
2 C water
1 T flour
1 12 oz can evaporated milk
8 oz sharp cheddar cheese, grated
Melt butter over medium heat in large skillet or medium sauce pan. Add onion, pepper, macaroni, and seasonings. Stir until onion is tender and transparent. Add water and bring to a boil. Cover and cook until pasta is tender (about 10-15 minutes). Sprinkle flour over pasta and mix well. Reduce heat and add evaporated milk. Mix well. Add cheese and stir. Heat through until cheese is melted. Serve warm.
